I noticed recently my cakes were more moist when I use extra large eggs as opposed to 3 regular large eggs. I had stopped adding the pudding because it seemed to make the cakes "too" moist if there is such a thing.

I always add a box of pudding, 1 extra egg and 1/3 cup extra water...I always cook my cakes a little longer at 325 instead of 350 and everyone always raves about how moist they are. I've never had one that was too moist...use the smaller box of pudding per box of cake mix...the 3.4 oz.

I am making a tomorrow and wondering the same thing. I am trying to decide to make it from scratch or use a box mix with a box of pudding. Is the cake from box as good as a homemade one? I am making a chocolate cake with a cherry filling. I need a good cherry filling recipe too. Anyone have one?

Had used the pudding with extra egg, etc with great success...until the smaller box mixes came into play The instructions on the side of the DH Classic Flavors box (for pound cake) are for the same amounts as the 'old' 18.25 size and let me tell you the results are NOT the same! Not only is there a smaller amount in the mix but the final product is weirdly different, even when I make up the difference with extra mix from another box.

AI use a pudding box , cake box combo - & have for a long time now. I have found that the cake turns out more like a chocolate pudding. VERY MOIST. Perhaps TOO moist. I use a box of cake mix, an instant pudding, 1 large egg, 1/3 cup of oil and 1 cup of club soda. Any one with any helpful hints?

AI cook it for 1 > 1&half hours in a low oven (160*C) depending on the cake mix. I cook till my nice fine skewer comes out clean. Sometimes needing to drape it with brown paper like Mum used to do when the top is setting too soon

My customers rave about these cakes...super moist
bake at 325 instead of 350.

I use this very recipe and play around with pudding favors to enhance the flavor of the cake.The lemon cake mix with lemon pudding is awesome. The only difference for me is that when I use a pudding in the mix I increase the water to 1 1/2 cups, and I use slightly warm water. I never thought about using creamers though! I have some peppermint creamer in my fridge that is going to become a mint chocolate cake as soon as the baby wakes up!!

ASounds good =) . I generally put an espresso or double espresso in my chocolate cakes. Coffe just seems to make a chocolate cake bloom doesn't it?
I'm going to try your boxed recipe too. See how it compares with mine. The family are only too happy to pass judgement on ANY chocolate cake :). LOL.

AFor doctored cake mixes, I do 1 betty Crocker cake mix, 1 small box instant pudding, 4 eggs, 1/4 oil, and 1 1/2 cups whole milk. I put the eggs and all liquids in my stand mixer, then dump the cake mix and pudding on top. 30 seconds on low speed, then about 1.5 minutes on medium. Remember the order you mix your ingredients, and how much mixing you do prior to adding all the ingredients, changes the texture of your cake. This produces a moist cake that is still sturdy enough to be carved. The only time it was too moist is when I wrapped it before it was completely cooled and put it in the freezer. Doesn't need that extra moisture at all! I also add little high quality vanilla extract, even to chocolate. It seems to brighten the flavors a bit. Also, along the same lines of adding coffee to chocolate cake, try adding a pinch of cinnamon. You can't taste it in the cake, but it brings out the flavor.

Honestly I agree with the belief that most customers like the idea of a scratch cake best, but go crazy over a doctored cake mix when it's done right.